Savory pastries with meat and spices are super popular in Middle Eastern culture. This is an Israeli variation with puff pastry and ribeye steak. The puff pastry soaks up the juiciness of the steak while remaining crispy, and the sweet potato is the perfect sweet and soft addition we need. Top it off with green schug (a spicy, herby Middle Eastern condiment) and a drizzle of tahini and it is simply delicious—or, as we say in Hebrew, pashut taim!
This easy, four-step recipe will be the highlight of your family dinner table.
Open-Faced Ribeye Bourekas
- 2 sweet potatoes, cut into ½-inch cubes
- 4 tablespoons olive oil
- 1 pound ribeye steak, cut into ½-inch wide pieces
- 2 tablespoons vegetable oil
- 1 package (1.1 pounds/490 grams) puff pastry squares
- Nigella seeds (can substitute sesame seeds)
- 1 egg, beaten
- Kosher salt
- Ground black pepper
- Green schug (store-bought or homemade)
- Other topping options: sriracha or amba sauce and/or chopped cilantro
- Prepare the sweet potato: Preheat oven to 430 degrees. Season sweet potato cubes with ½ teaspoon salt and 4 tablespoons olive oil. Mix well. Spread cubes on a baking sheet and bake for 20 minutes, until golden and soft.
- Bake the puff pastry: Preheat oven to 400 degrees. On a floured surface, roll two puff pastry squares to an 8×8-inch square each. Place next to each other on a baking sheet. Brush each with the beaten egg and sprinkle nigella seeds just around the edges. Bake for 15 minutes, or until golden. After the puff pastry cools, use a toothpick to make tiny holes in the pastry to lower the puffiness.
- Sear the ribeye steak: Season the ribeye with salt and pepper to taste. On high heat, put 2 tablespoons vegetable oil on a griddle pan. Sear sliced steak for one minute on each side.
- Build the bourekas: On each puff pastry square, place the seared steak and spread sweet potato cubes on top. Drizzle olive oil on top and bake for 5 minutes.
- Serve it warm topped with tahini and green schug.